Wednesday, December 2, 2015

Davangere Benne dose ~ Butter Dosa

I am back to blogging after a long break of almost a year. In between a lot of changes happened and now we are well settled in a new place and loving it.This is an old draft that I am posting.

Our breakfast usually has some dosa most of the time and sometimes the variety of upma or poha. My little boy loves most of the dosas and will happily eat breakfast if dosa is on the menu. He cannot eat very early in the morning during school days with an exception if it is dosa. To make sure he gets his breakfast quota with a glass of milk I make dosas most of the time. Hence I am in constant search for new dosa recipes. One day my hubby causally suggested that I should look for Davangere Benne dose which was his favourite during his college days. The internet world opened up a lot of recipes and I picked one among them. I wish I had saved the link to credit the source. I tried looking up for this recipe again but did not get it. This is an old draft that I am posting hence I have lost the source.Sorry!! This Dosa tasted really good so I had saved it on my phone. Glad that I could get this and share it here. I am not sure if this is authentic recipe for benne dose but we loved it.

Procedure:
1) Soak rice, urad dal and methi seeds for 4 hours.
2) Soak thick poha seperately for 15 mins.
3) Grind the batter with soaked dal and poha together to smooth batter.
4) Let the batter ferment in a warm place overnight.
5) Next day morning mix 2 tbsp Maida/All Purpose flour and baking soda with little water to smooth paste and mix it into the fermented batter. Add salt and sugar to taste. Leave for 10 mins and then make thick dosa on hot griddle. Roast one both the sides until golden brown. Add a dollop of butter and Serve hot with Potato curry and spicy chutney.

The Potato bhaji is our simple bhaji that we used for masala dosa. Boil,peel and chop potatoes. Heat oil, add muastrd seeds, cumin seeds, curry leaves and green chilli. Add chopped onions and cook it till pink. Add in turmeric powder and the potatoes. I add some water at this stage to make it slightly mushy and abosrb flavours. Add salt. cook toill dry and flavors are absorbed. Garnish with fresh coriander leaves chopped. Sorry for the delayed reply